Cream Puffs

Ingredients

• 1 (3.5 ounce) packages instant vanilla pudding mix
• 1 cups heavy cream
• 1/2 cup milk
  
  
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Directions

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 400 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Let it sit and cool a bit.
   
4. Using a stand mixer with paddle attachment, beat in the eggs one at a time, mixing well after each. Fill pastry bag and pipe onto parchment paper ( you can also just drop by tablespoonfuls).
5. Bake for 15-20 minutes in the preheated oven, until golden brown. Centers should be dry.
   
6. Once out of the oven, remove them from the pan immediately (if you leave it on the sheets too long, the bottom will stick to it and you'll have a giant hole).
7. If it deflates after a while, puncture a hole in them w/ a toothpick on your new batch out of the oven.
   
8. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.